Cheat's Corned Beef Pie. How to make a delicious Corned beef and potato pie, easy step by step instructions from start to finish. Traditional Newfoundland Corned Beef Cakes - Bonita's Kitchen. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.

It can be eaten hot or cold, making it a suitable common picnic food and also a 'winter warmer'. The corned beef from which the pie derives its name may be leftover corned beef. Corned beef shepherd's pie is a delicious twist on a classic shepherd's pie recipe for St. You can cook Cheat's Corned Beef Pie using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cheat's Corned Beef Pie

It's of For the Pastry:.
You need 250 g of flour.
It's 1 Pinch of salt.
You need 55 g of butter, cold & cubed.
You need 55 g of lard, cold & cubed.
It's 1 of egg yolk.
You need of For the Filling:.
Prepare 1/2 (1 pack) of frozen diced onions.
It's 2 knobs of butter.
It's 1 of small & 1 large tin of corned beef.
Prepare 1 packet of frozen mashed potatoes.
Prepare 1 splash of milk.
You need 1 tsp of white pepper & salt.
It's 1 of egg, beaten.

Patrick's Day or anytime you need a comforting, delicious main dish pie, this recipe using corned beef and lots of vegetables is perfect. This is a family variation on the traditional mince beef version and is very quick to prepare, once you've fought with the corned beef tin! Add the corned beef and onion and gravy mixture to the dish. Top with the mashed potatoes and grated cheese and put under a hot grill until cheese is golden brown.

Cheat's Corned Beef Pie instructions

Add the flour, salt, butter, and lard to the bowl of a food processor, blitz a few times until the mix resembles breadcrumbs. Add the yolk and 1 tbsp of water, blitz again a few times until a dough starts to form, you may need a little more water. Tip the mixture onto a lightly floured surface and bring together with your hand, but do not kneed it, cover with cling film chill in the fridge for 30 mins..
Add the butter to a frying pan and heat gently, once melted add the onion and cook on low until the onion is soft and translucent, don't allow the onion to brown..
Microwave the mashed potatoes for 5-8 minutes, stirring every few minutes, once soft add the milk and butter. Chop up the corned beef and add it to the potato whilst the potatoes are still warm, it makes the mixture easier to combine. Add the pepper and salt, taste to check the seasoning. Then mix through the cooked onions..
Preheat the oven to 200C fan. Add a heavy-bottomed baking sheet to the oven to preheat. Roll out half the pastry large enough to cover the base and sides of a 9-inch pie tin. I like to push my pastry into the tin using a piece of wast pastry wrapped in cling film and dipped in flour..
Fill the pastry base with the corned beef filling, it should be slightly domed, brush around the edge of the cooked pastry with the beaten egg. Roll out the second piece of pastry and top the pie. Use your thumb to press the top layer of pastry onto the bottom of the pastry. Cut a small hole into the centre of the pastry to release the steam, then egg wash all over and sprinkle with sea salt flakes..
Place the pie in the oven on top of the preheated baking sheet. Bake for 15 minutes then lower the temperature to 150 fan for a further 20-25 minutes. Allow to cool completely and then refridgerate before slicing..
To decorate for halloween, I use Halloween cookie cutters to cut out shapes with left over pastry, then paint on the design with gel colouring diluted with a little water..

Tip into a serving dish and toss with the butter until coated. Serve the pie with the warm mixed peas and cabbage. Corned beef pie is a hearty pantry meal that's flavorful and inexpensive. Line a pie plate or baking dish with a shortcrust pastry and make a filling with Put the wrapped ball of dough in the refrigerator and let it rest while you make the filling for the corned beef pie. If you'd like to make the dough in advance.